If you’re a fan of peanut butter, this cheesecake is a must-try! The rich, creamy texture combined with the nutty flavor creates an irresistible dessert that will leave your taste buds wanting more. Whether it’s for a special occasion or just a delightful treat at home, this peanut butter cheesecake is sure to impress. Follow this easy recipe to create a luxurious dessert that everyone will love!
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 1 cup creamy peanut butter
– 2 cups cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– ½ cup chopped peanuts (for garnish)
Servings and Cooking Time
This recipe makes 10 servings. Preparation time is approximately 20 minutes, and the cooking time is about 60 minutes, plus chilling time.
Nutritional Value
Each serving (1 slice) contains approximately 360 calories, 28g fat, 25g carbohydrates, and 7g protein. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs and melted butter.
3. Press the crumb mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
5. In a large mixing bowl, beat the cream cheese until smooth.
6. Add in the peanut butter, powdered sugar, and vanilla extract. Mix until well combined.
7. In a separate bowl, whip the heavy cream until stiff peaks form.
8. Gently fold the whipped cream into the peanut butter mixture.
9. Pour the filling over the cooled crust and spread it evenly.
10. Bake for 50 minutes, then turn off the oven and leave the cheesecake inside for 1 hour.
11. Remove from the oven and let it cool at room temperature, then refrigerate for at least 4 hours before serving.
Alternative Ingredients
You can substitute cream cheese with a vegan cream cheese alternative for a dairy-free version. Also, almond butter can be used instead of peanut butter for a different flavor profile.
Serving and Pairings
This peanut butter cheesecake pairs beautifully with whipped cream, chocolate sauce, or fresh berries. A cup of coffee or a glass of milk makes it an even better treat.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to a week. This cheesecake can be frozen for up to 3 months. Thaw it in the refrigerator before serving.
Cooking Mistakes
– Overbaking can lead to cracks; use a water bath for even cooking.
– Ensure cream cheese is at room temperature for a smooth batter.
– Don’t skip chilling; it enhances flavor and texture.
– Avoid overmixing the whipped cream; fold gently.
– Allow the cheesecake to cool gradually to prevent cracks.
Helpful Tips
– Use a high-quality peanut butter for the best flavor.
– Garnish with chocolate shavings for an extra touch.
– Make it a day ahead for flavors to meld perfectly.
– Adjust sweetness to your preference by varying the sugar amount.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. It actually tastes better after chilling overnight as the flavors have time to develop.
Is it possible to make this cheesecake without baking?
Absolutely! You can create a no-bake version by using gelatin to set the filling without baking.
What can I use instead of graham crackers?
You can substitute graham crackers with crushed Oreos or digestive biscuits for a different crust flavor.
How do I know when the cheesecake is done?
The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it cools.
Can I use natural peanut butter?
Yes, natural peanut butter can be used, but it may alter the texture slightly. Make sure to stir it well before measuring.
Conclusion
This peanut butter cheesecake recipe is a delightful blend of creamy, nutty goodness that is sure to satisfy any sweet tooth. With a simple preparation process and delicious results, it’s a dessert you’ll want to make again and again!
Peanut Butter Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 1 cup creamy peanut butter
- 2 cups cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ½ cup chopped peanuts for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the crumb mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add in the peanut butter, powdered sugar, and vanilla extract. Mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture.
- Pour the filling over the cooled crust and spread it evenly.
- Bake for 50 minutes, then turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven and let it cool at room temperature, then refrigerate for at least 4 hours before serving.
